roasted beet & arugula salad


The spring CSA at Hampstead Farms kicked off this week. I brought home some beets, arugula, garlic scapes, mint, and roasted chipotle peppers.  I'm really excited to see what else we'll be getting this season. For dinner last night, I roasted the beets and served it over the spicy arugula with some roasted sweet peppers, almonds, and Parmesan cheese. We didn't have any dressing, so I made a quick honey vinaigrette for this refreshing salad. 

honey vinaigrette

  • 1/4 cup of olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 clove garlic, minced
  1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

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